Zucchini yogurt soup with fried tartar

Ingredients for 4 servings:

• 300 g minced meat (tartar)
• 2 m.-large zucchini
• 1 liter beef broth, strong
• 1 large onion(s)
• 1 clove(s) garlic
• 1 bunch of parsley
• 1 cup of natural yogurt
• lemon juice
• Olive oil for frying
• salt and pepper
• possibly beef broth, granulated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onions, finely chop the garlic, and cut the zucchini into fairly large cubes. Sauté the onions and garlic in a little olive oil. Add the tartar sauce and brown them all over. Add the zucchini cubes and sauté briefly. Top up with stock, if desired. Simmer on low heat for about 10-12 minutes until the zucchini is tender but not mushy. In the meantime, chop the parsley. Remove the pot from the heat, stir in the yogurt, and season to taste with salt, possibly beef broth granules, plenty of pepper, and lemon juice. Add the parsley. Tip: This soup can also be made without yogurt. Of course, you can also use ground beef instead of the tartar sauce.